Chorizo Salad Bowl

That happens, often. Not just me…I realize that most of you out there have long days yourself.

To prepare for these busy weekdays, I always have 2-3 meals prepped in my fridge. Seriously, a life saver.

While traveling last week I had an awesome Chorizo topped salad bowl and knew, immediately, that I wanted them for lunch this week. I love it when that happens. Inspiration at it’s finest.

And just like that, within an hour…all of the elements were finished. So easy.

And within an hour? Quick, too.

Guacamole, cauliflower rice, “grilled” veggies and Chorizo.

Yes. All of those were inspired by an airport lunch.

One lunch on the run made for a handful of sit down lunches to savor over the week.

And made these long days just a little bit brighter.

XO

While the ingredient list and directions below seem crazy, just remember…they’re making four recipes. Four recipes to keep in the fridge for a few days to add to breakfasts, make ahead lunches and to top a salad for dinner. And they’re completely doable.

The four components are simple enough to make on their own {all recipes and available links below}, and to assemble this bowl is even easier.

If I can do it. You can do it. Trust me.

{Are you on social media? Tag pictures of your favorite ESJ recipes using #EverydaySarahJane ! I’d love to see and share what you’re making!! XO}

Ingredients

8 Cups Romaine lettuce, chopped

Grilled Pineapple Guacamole:

3 Avocados – pitted, peeled, mashed

1 – 1 1/2 Cup pineapple {fresh!!}, rings or spears

1/2 Cup red onion – chopped

1 Small jalapeño (or 1/2 large) – seeded, chopped

Juice of 1 lime

1/3 Cup cilantro – chopped

1/2 Garlic clove – minced

Pinch of salt

“Grilled” Peppers and Onions:

1 Green bell pepper, cut lengthwise

1/4 Large Vidalia onion cut into strips

1 Teaspoon ghee

Salt & pepper

Cilantro & Lime Cauliflower Rice:

2 Teaspoons coconut oil

1/4 Sweet onion, chopped

1 12 Oz. bag of cauliflower rice from Trader Joe’s {You can sub your own cauliflower rice if you don’t have access to TJs!}

Over the grill, place over medium heat. Cook until they are heated through, turning occasionally to make grill marks. {You can brush the pineapple with a bit of melted coconut oil to avoid them from sticking.}
Using a grill pan, melt a tablespoon of coconut oil over medium heat, making sure it is evenly spread over the pan. Place pineapple in pan and cook until heated through and sear marks are present {about 2-3 minutes per side}.
Once pineapple is grilled, set aside and allow it to cool.

Meanwhile, peel and pit avocados. In a large bowl, mash them to desired consistency.

Melt 1 teaspoon of ghee in a medium pan over medium heat. Add green pepper and onion slices, salt and pepper. Cook for 10-15 minutes, stirring occasionally, until vegetables are tender. Set aside in a small bowl.

Using the same pan, make the cauliflower rice. Heat coconut oil over medium heat. Add onion and cook until tender, about 3-5 minutes.

Add cauliflower rice. Cook, stirring frequently, until cauliflower is heated through and any residual water has cooked off. Add lime juice and salt, stirring until evenly mixed in. Remove from heat and stir in cilantro. Set aside in a medium bowl.